These muffins were everything corn muffins should be: Corny, moist, and so adorable. You can bake the batter in a 9×9 pan if you prefer, but muffins just seem so much more special. They’re the perfect accompaniment to any soup or main dish, but I’m partial to them as a breakfast food with strawberry jam.


3 Tbsp. water

1 Tbsp. ground flaxseed

1 cup plain nondairy milk

2 tsp. cider vinegar

2 Tbsp. neutral oil

1 cup white whole wheat flour

1 ¼ cup yellow cornmeal

2 Tbsp. organic sugar

1 Tbsp. baking powder

1 tsp. baking soda

½ tsp. salt

One 14.75-ounce can creamed corn


1. Place 12 paper muffin liners in a muffin pan and spray them lightly with nonstick cooking spray.

2. In a small bowl, mix together the water and flaxseed. Set it aside to thicken.

3. In another small bowl or measuring cup, stir together the nondairy milk, vinegar, and oil. Set it aside to curdle.

4. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

5. Preheat your oven to 400 degrees.

6. Add the flax/water mixture and milk/vinegar/oil mixture to the bowl with the dry ingredients, stirring just until the dry ingredients are moistened. Stir in the creamed corn. For tender cornbread, do not overmix.

7. Spoon the batter into the muffin pan liners. They will be very full.

8. Bake for 24 to 27 minutes, until the tops are golden and a toothpick comes out clean when inserted in the middle of a muffin.

9. Cool for several minutes in the pan before removing them to a wire rack to finish cooling.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at